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Homemade Pesto-Stuffed Chicken with Tomato Relish recipe photo
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Pesto-Stuffed Chicken with Tomato Relish

Tender chicken breasts are stuffed with pesto and mozzarella, seared, baked, and served with a bright tomato-balsamic relish.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings

Ingredients

  • 2 cups pesto sauce see linked recipe
  • 2 cups tomatoes seeded and chopped
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • Kosher salt to taste
  • black pepper to taste
  • 2.5 lbs chicken breasts boneless, skinless, pounded to about 1/8-inch thickness
  • 2 cups mozzarella whole milk, shredded
  • 2 tablespoons olive oil for searing
  • cooking spray

Instructions

  • Make the tomato relish: in a medium bowl, combine the chopped, seeded tomatoes, 1 tablespoon extra-virgin olive oil, 2 tablespoons balsamic vinegar, and a pinch of kosher salt and black pepper; stir to combine and refrigerate if desired for up to 24 hours.
  • Prepare the chicken: place each chicken breast between plastic wrap on a cutting board and pound to about 1/8-inch thickness, then season both sides with kosher salt and black pepper.
  • Assemble: spread about 2 tablespoons of pesto over each pounded breast, then top evenly with shredded mozzarella.
  • Roll and secure: roll each breast tightly and secure with kitchen twine or toothpicks so the filling stays inside.
  • Sear: heat 2 tablespoons olive oil in a large skillet over medium-high heat and brown the rolls on all sides, about 10 to 15 minutes total.
  • Bake: lightly spray a shallow baking dish with cooking spray, place the seared chicken rolls seam-side down, and bake in a 400°F oven for about 15 minutes or until the internal temperature reaches 165°F.
  • Finish and serve: remove twine or toothpicks, slice each roll into 3–4 medallions, top with a spoonful of tomato relish, and serve immediately.

Equipment

  • Cutting Board
  • Meat Mallet or Rolling Pin
  • Medium Bowl
  • Large Skillet
  • Shallow baking dish
  • kitchen twine or toothpicks
  • Measuring Spoons

Notes

  • Watch the referenced video for visual guidance.
  • Do not substitute chicken tenders; halve and pound large breasts if needed.
  • Pound breasts thin for even cooking.
  • Cook until the internal temperature is 165°F.
  • Tomato relish can be made up to 24 hours ahead.